Tortilla-coated chicken breasts topped with warm chile con queso, and your favorite nacho toppings is a great dinner waiting to happen.
3-4 boneless, skinless chicken breasts
1/2 cup flour
1 tablespoon milk
2 cups corn tortilla chips, finely crushed
3/4 cup chile con queso dip (store-bought or homemade)
Black olives, sliced
Black beans, drained and rinsed
1-2 green onions, sliced
1 tomato, diced
Salt and pepper
Preheat oven to 375 degrees F.
Season the chicken breasts with a sprinkle of salt and pepper.
To set up your breading station, spread the flour onto a plate. Whisk the eggs and milk together in a small baking dish or bowl. Spread the crushed tortilla chips onto a plate.
Dredge each chicken breast in the flour, then dip in the egg mixture.
Finally, press the chicken into the tortilla chips until well coated.
Place the coated chicken breasts in a baking dish. Cook for 25-35 minutes, until the chicken reaches 165 degrees F, as measured with an instant-read meat thermometer.
To serve, top the cooked chicken with a generous helping of warm chile con queso and a sprinkle of black beans, black olives, tomatoes, green onions, or your other favorite nacho toppings